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Add a photoServings: 4
Ingredients
- 225 gm Parsnip, grated (8oz)
- 2 med Carrots, grated
- 1 x Onion, grated
- 3 Tbsp. Fresh snipped chives
- Â Â Salt and freshly grnd black pepper
- 2 med Large eggs
- 1/2 x 454 g pkt Walls Pork Sausages
- 100 gm Strong Cheddar cheese, grated (4oz)
- 40 gm Plain flour, (11/2oz)
- 2 Tbsp. Fresh minced parsley
Directions
- 1. Mix together the parsnips, carrots, onion, chives, seasoning and one egg, till well blended. Divide into four, flattening out into rough pancakes.
- 2. Heat a large frying pan and cook the sausages for 10 min, turning occasionally till golden brown. Using a slotted spoon transfer the sausages to a plate and keep hot. Drain off any excess fat from the pan leaving about 30ml (2tbsp).
- 3. Turn on the grill to preheat. Meanwhile, add in the pancakes to the pan and fry for 3 min on each side till golden brown. Remove the pan from the heat.
- 4. Mix together the remaining ingredients to create a hard paste and roll into a large log shape. Slice into four. Chop the sausages and divide between the fritters. Top each with a cheese slice.
- 4. Place under the preheated grill and cook for 5-8 min till bubbling and melted. Serve immediately garnished with chives and chutneys.
- Cooks Tips The Welsh rarebit mix can be made in advance, covered and kept chilled in the fridge for up to 1 week
- NOTES :This recipe uses grated parsnip and carrot, onion and minced fresh chives, fried, and then topped with Walls sausages and a Welsh rarebit mix and finally grilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 223 | |
| Calories from Fat 93 | 42% |
| Total Fat 10.56g | 13% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 208mg | 9% |
| Potassium 385mg | 11% |
| Total Carbs 21.98g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.05g | 3% |
| Protein 10.93g | 17% |
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